Chocolate biscuit

Chocolate biscuit

Description

Beat the egg yolk until stiff, the egg white and sugar softer.
Loosely mix the white and yolk then add the pre-mixed dry ingredients.
Mix all ingredients loosely and finally drip the oil to the mixture.
Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg.
Bake it at 230 C for approximately 8-10 minutes.

List of All Ingredients

SUMMARY

Ingredient

8-slice

12-slice

16-slice

25-slice

40-slice

egg white

3

4

5

3

4

yolk

3

4

5

3

4

flour

25

40

50

30

40

cocoa powder 20-22%

6

10

13

8

10

wheat starch

12

20

26

16

20

granulated sugar

70

120

155

100

120

cooking oil

12

20

26

16

20

baking powder

2

3

4

3

3

Cream margarine

20

30

40

25

30

milk

200

300

400

250

300

vanilla pudding

25

40

50

30

40

whipped cream

300

500

650

400

500

Biscottino paste

635

1060

1380

850

1060

Vanilla paste

6

10

13

8

10

gelatine

6

10

13

8

10

water

50

90

120

70

90

whipped cream 33%

200

300

400

250

300

chocolate chips

6

10

13

8

10

chocolate

30

50

65

40

50

chocolate biscuits

30

50

65

40

50

dark chocolate

30

50

65

40

50

Recipe

Sponge cake

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

egg white

pcs

3

4

5

3

4

yolk

pcs

3

4

5

3

4

flour

g

25

40

50

30

40

cocoa powder 20-22%

g

6

10

13

8

10

wheat starch

g

12

20

26

16

20

granulated sugar

g

30

50

65

40

50

cooking oil

g

12

20

26

16

20

baking powder

pinch

2

3

4

3

3

Beat the egg yolk until stiff, the egg white and sugar softer.
Loosely mix the white and yolk then add the pre-mixed dry ingredients.
Mix all ingredients loosely and finally drip the oil to the mixture.

Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg.

Bake it at 230 C for approximately 8-10 minutes.

Cream

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

Cream margarine

g

20

30

40

25

30

granulated sugar

g

40

70

90

60

70

milk

g

200

300

400

250

300

vanilla pudding

g

25

40

50

30

40

Prepare the yellow cream, add the pastes, the hot gelatine and finally the whipped cream. The consistency of the cream is optimal when it is slightly soft, almost liquid.
This way it easily takes the shape of the silicon mould.
Before filling, the lesser of chocolate sponge cake with dark chocolate card is pulled and cut into small cubes.

Dressing

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

whipped cream

g

300

500

650

400

500

Biscottino paste

g

35

60

80

50

60

Vanilla paste

g

6

10

13

8

10

gelatine

g

6

10

13

8

10

water

g

50

90

120

70

90

Use the silicone mould release spray, fill in half of the whipped cream. Cover the silicone parts fully. Condense.
Then put on the smaller sponge sheet, spread the remaining cream on top and cover it with the larger sponge sheet.

Chill in a freezer at -18 ° C for 2 hours.

After defrosting, pull off the silicone mould and cut off the rings.
Fill the holes with the pre-cooked and cooled mousse.

Decoration

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

Biscottino paste

g

600

1000

1300

800

1000

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

whipped cream 33%

g

200

300

400

250

300

chocolate chips

g

6

10

13

8

10

chocolate

g

30

50

65

40

50

chocolate biscuits

g

30

50

65

40

50

Ingredient

unit

8-slice

12-slice

16-slice

25-cube

40-triangle

dark chocolate

g

30

50

65

40

50

Cover the cake slices completely with whipped cream.
Decorate it with grillage or chocolate, use chocolate shavings at the side, if you like.